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  1. Recipe

Smoky Tomato-Almond "Cheese" Ball

6 servings

Source: The Cheese Trap by Neal Barnard, M.D.; recipe by Dreena Burton

This "cheese" ball makes a great appetizer for a special occasion!

About the Recipe

327 Calories · 12 g Protein · 8 g Fiber


Makes 6 Servings

  • almonds, soaked (2 cups)
  • sun-dried tomatoes (1/3 cup)
  • freshly squeezed lemon juice (3 tbsp.)
  • chickpea miso or other mild miso (2 tbsp.)
  • natural ketchup (1 1/2 tbsp.)
  • smoked paprika (2 tsp.)
  • fresh rosemary leaves (1 tsp.)
  • garlic powder (1/2 tsp.)
  • sea salt (1/2 tsp.)
  • finely chopped raw or toasted almonds for coating (3 tbsp.)
  • chopped fresh chives for coating (1-2 tbsp.)
  • sea salt for coating (1 pinch)


  1. In a food processor, pulse the almonds until crumbly. Add the remaining cheese ball ingredients (excluding the ingredients for the coating) and process until the mixture becomes sticky and forms a mound on the blade. If the mixture isn't coming together, add a teaspoon or two of water, as the almonds may be dry. Transfer to a container and refrigerate for an hour.

  2. Combine the coating ingredients on a sheet of parchment. Form the cheese mixture into a ball with your hands (you can lightly oil your hands to make it easier), and gently roll around the parchment to pick up the coating. Return to the refrigerator in a covered container until ready to use. Keep in the refrigerator for up to one week.

  3. Sun-Dried Tomato Note: If using prepackaged sun-dried tomatoes that are dry, reconstitute in a bowl of boiled water for 5-10 minutes, then drain and pat dry.

Nutrition Facts

Per serving (1/6 of recipe)

Calories: 327
Protein: 12 g
Carbohydrate: 17 g
Sugar: 5 g
Total Fat: 26 g
     Calories from Fat: 67%
Fiber: 8 g
Sodium: 559 mg

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